AHIPOKI BOWL RECIPES

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BEST AHI POKE BOWLS RECIPE - HOW TO MAKE AHI POKE BOWLS



Best Ahi Poke Bowls Recipe - How To Make Ahi Poke Bowls image

It doesn't get any fresher than these Ahi Poke Bowls from Delish.com.

Provided by Lena Abraham

Categories     dairy-free    low sugar    weeknight meals    dinner    fish    lunch    seafood

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 14

1/4 c.

low-sodium soy sauce

2 tsp.

rice vinegar

2 tsp.

sesame oil

1 tsp.

freshly grated ginger

Pinch of crushed red pepper flakes

2

green onions, thinly sliced, plus more for garnish 

1 tsp.

toasted sesame seeds, plus more for garnish

1 lb.

sushi-grade ahi tuna, cut into bite-size pieces

Cooked white or brown rice

Sliced avocado

Sliced cucumber

Edamame 

Shredded carrots

Sliced radish

Steps:

  • In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, red pepper flakes, green onions, and sesame seeds. Add tuna and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour. To serve, add rice to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with green onions and sesame seeds before serving.

AHI POKE BOWL RECIPE - SKINNYTASTE



Ahi Poke Bowl Recipe - Skinnytaste image

With marinated tuna, brown rice, avocado, cucumber, mango, macadamias and scallions, this Hawaiian style quick Ahi Poke Bowl is perfect for hot summer nights.

Provided by Gina

Categories     Dinner

Total Time 15 minutes

Prep Time 15 minutes

Yield 2

Number Of Ingredients 17

½ pound sushi grade tuna (cut into ¾-inch cubes)
2 tablespoons thinly sliced white onion
¼ cup chopped scallions
1 tablespoon reduced sodium soy sauce or gluten-free tamari
½ teaspoon sesame oil
¼ teaspoon sriracha
1 medium mango
1 small Hass avocado (4 ounces)
½ medium cucumber
½-1 small jalapeno (to taste)
2 scallions
1 cup cooked brown rice
2 tablespoons chopped roasted Macadamia nuts
1 teaspoon toasted sesame seeds
Lime wedges (for serving)
Reduced sodium soy or gluten-free tamari (for serving (optional))
Sriracha (for serving (optional))

Steps:

  • In a medium bowl, combine tuna with onion, scallions, soy sauce, sesame oil and sriracha.
  • Gently toss to combine and set aside while you prepare the bowls.
  • Peel, seed and cube the mango and avocado.  Peel, halve, seed and thinly slice the cucumber.  Thinly slice the jalapeno and scallions.
  • In 2 bowls, layer 1/2 the rice, 1/2 the tuna, mango, avocado, cucumber, jalapeno and scallions.
  • Top with Macadamia nuts and sesame seeds and serve with lime wedges and extra sauce on the side, if desired.

Nutrition Facts : ServingSize 1 bowl, Calories 527 kcal, CarbohydrateContent 60 g, ProteinContent 34 g, FatContent 19 g, SaturatedFatContent 3 g, CholesterolContent 51 mg, SodiumContent 353.5 mg, FiberContent 10.5 g, SugarContent 26 g

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